What to check when buying catering equipment from storage

Catering equipment that has been in storage needs its current condition checked before returning to service. Ask when it last operated, why it was stored and how it was prepared for storage.

Inspect accessible surfaces for moisture damage, corrosion, pest contamination and missing components. Request any maintenance records and check whether the manufacturer specifies procedures for restarting after prolonged inactivity.

Arrange a suitable inspection before energising equipment where its condition or storage history raises concerns. Include cleaning, servicing and replacement parts in the total cost instead of treating previous working condition as a current guarantee.